Begin by creaming 1 cup of unsalted butter with 2 cups of powdered sugar until light and fluffy.

Add 2 beaten eggs and 2 tablespoons of milk, mixing well until incorporated.

Gradually add 4 cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract, stirring until a soft dough forms.

Divide the dough into three portions: one for purple, one for black, and leave one plain. Add gel food coloring to each portion.

Roll out the plain and black doughs into rectangles measuring approximately 6x12 inches each.

Lay the black rectangle on top of the plain one, then roll them together to create a flat, layered sheet.

Roll out the purple dough to the same size, sprinkle with purple sprinkles, and tightly roll this rectangle into a log shape.

Take the purple log and place it at one end of your black-and-white rolled layers. Roll the black-and-white dough around the purple log.

Roll the assembled dough log in a layer of purple sprinkles, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 375°F. Slice the dough into ¼-inch rounds and arrange them on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 10 minutes, or until edges are lightly golden.

Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.